Small Batch (9):
2/3 cup milk
1-1/4 tablespoons butter or margarine
1 egg
1-1/3 tablespoons sugar
1/3 teaspoon salt
2 cups all purpose flour
1 teaspoon active dry yeast
Filling (mix together):
2-1/2 tablespoons sugar
1 tablespoon cinnamon
1/3 cup raisins, (optional)
For brushing:
1-1/4 tablespoons melted butter
Medium Batch (14):
1 cup milk
2 tablespoons butter or margarine
1-1/2 eggs
2 tablespoons sugar
1/2 teaspoon salt
3 cups all-purpose flour
1-1/2 teaspoons active dry yeast
Filling (mix together):
1/4 cup sugar
1-1/2 tablespoons cinnamon
1/2 cup raisins (optional)
For brushing:
2 tablespoons melted butter or margarine
Large Batch (18):
1-1/3 cups milk
2-1/2 tablespoons butter or margarine
2 eggs
2-2/3 tablespoons sugar
2/3 teaspoon salt
4 cups all-purpose flour
2-1/2 teaspoons active dry yeast
Filling (mix together):
5 tablespoons sugar
2 tablespoons cinnamon
2/3 cup raisins (optional)
For brushing:
2-1/2 tablespoons melted butter or margarine
Roll dough into a rectangle, brush with melted butter and spread the cinnamon mixture over that. Roll dough as a jelly roll and cut into slices of approximately 1-1/2 inches in width. Place in a muffin tin (or in a 9 x 13-inch pan), cover and let rise about 35 to 40 minutes. Brush top lightly with melted butter if desired. Bake at 400F for 20 to 25 minutes.